Dried Vegetable Market Size - By Type (Potatoes, Tomatoes, Onions & Garlics, Beans & Corns, Mushroom), By Processing Method (Air Drying, Freeze Drying, Spray Drying), By End-User (Food Processing, Household Consumption, HORECA) & Forecast, 2024 - 2032

Dried Vegetable Market Size - By Type (Potatoes, Tomatoes, Onions & Garlics, Beans & Corns, Mushroom), By Processing Method (Air Drying, Freeze Drying, Spray Drying), By End-User (Food Processing, Household Consumption, HORECA) & Forecast, 2024 - 2032

Dried vegetable market size is expected to register over 6.3% CAGR between 2024 to 2032, driven by rising consumer demand for convenient and long-lasting food products. With the fast pace of modern lifestyles, consumers are looking for easy-to-prepare foods that retain nutritional value without compromising taste. For instance, in January 2024, NRGene Technologies Ltd. launched a FoodTech subsidiary, Supree focused on creating self-drying fruit and vegetable varieties while maintaining the nutritional value and flavor.

Dried vegetables offer extended shelf life and retain most of their nutrients. Growing health consciousness is helping people choose more natural and organic foods. To that end, these vegetables are considered a healthy alternative to fresh vegetables, especially in areas where fresh vegetables may not always be available or cheap.

The expansion of the food processing industry is driving the product application in the preparation of prepared foods, soups, desserts, and seasonings. Food processing restaurants and foodservice industries also rely heavily on dried vegetables for their ease of storage, waste reduction and sustainable quality. The influx of cold-storage technologies, such as freezing and air-drying to improve the quality and variety of dried vegetables for making them more popular with consumers and food manufacturers will add to the market growth.

The dried vegetable industry is classified into type, processing method, end-user and region.

Based on type, the onion & garlics segment is projected to observe decent growth rate through 2032 due to their widespread use as essential ingredients in a variety of cuisines. These dried products offer similar complex flavors and health benefits to their fresh counterparts with the added advantage of longer shelf life as well as easier storage and transportation. The food sector also relies heavily on dried onions and garlic for soups, sauces, and convenient foods for reducing waste and increasing the cost efficiency for consumers and businesses.

Dried vegetable market from the household consumption end-user segment is anticipated to witness robust growth during 2024-2032 favored by the increasing preference for convenient food ingredients among home cooks. Busy lifestyles and increasing home cooking habits driven by health considerations and economic considerations have made dried vegetables attractive for households. The ease of storage and partial maintenance of these vegetables also makes them ideal for reducing food waste and managing food security efficiently.

North America dried vegetable industry is predicted to grow at a strong rate through 2032. The growth is attributed to the rising popularity of plant-based diets and the growing demand for healthy, shelf-stable foods among health-conscious consumers. Meal kits and subscription food services in the region often include dried vegetables for their convenience and long shelf life. The strong food processing industry and the technological developments in drying processes to ensure high-quality dried vegetables that appeal to consumers and producers are stimulating the regional market growth.